ChezCindy: Yellow Tomato Corn Salsa

Most everyone is familiar with traditional chips and salsa.  This yellow version focuses on using only yellow ingredients.  Yellow tomatoes, yellow peppers (hot and mild), and yellow corn.  The outcome is delicious, with the yellow tomatoes being less acidic than the red, and the sweet corn and yellow peppers adding great balance, with a bit of smokiness from ground cumin. This salsa may win first place against any standard red salsa, unless of course challenged by my brother-in-law's salsa.  His red salsa is the best.  It is my favorite red salsa.  But this is yellow. I can do yellow.    

The idea behind this is a basic salsa recipe, but with focus on using only yellow ingredients.  Quite easy to do with all of the fresh ingredients available at the local farm stands.  Look for yellow banana peppers, that range from mild to hot.  Add in a variety of fresh yellow tomatoes, and yellow bell peppers, yellow onions, and golden maize corn.  I do not use any fresh herbs in this.  Normally I would use fresh cilantro in my standard salsa.  Using ground cumin in place of fresh herbs brings out the best of these ingredients.

Yellow Tomato Corn Salsa
1 1/2 pounds yellow tomatoes, any variety
1/2 yellow bell pepper
2 small banana peppers
1/4 cup diced yellow onions
2 large or 3 medium ears of corn, cut from the cob
1 small clove garlic
1 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon ground cumin

Working with a food processor, cut the peppers, onions and garlic into pieces; place in the bowl of the food processor; pulse 3-4 times to combine.  Add the salt, pepper, and cumin.  Cut the tomatoes into large pieces; add to the pepper-onion mixture.  Run the food processor for 30 seconds to 1 minute, to create a salsa-like texture.  Remove the salsa from the food processor bowl to a medium mixing bowl.  Cut the corn from the cobs; add to the tomato salsa mixture.  Stir to combine.  Adjust salt as necessary.  Serve with tortilla chips.